This Avocado Ice Cream has a delicate serve surface, lovely green shading, a variety of medical advantages, and an invigorating taste. I can hardly wait for you and your children to attempt it. Goodness indeed, kids love it, as well!
A couple of years back, I found how to make solid and delicious frozen yogurt with only one fixing: banana. Being an immense avocado eater, it was simply an issue of time before I made this heavenly Avocado Ice Cream Recipe. We should discuss the fixings.
- 2 medium avocados
- 3 medium ripe bananas
- 1 lime, juiced (about 2 tbsp.)
- Peel avocados and bananas and cut into medium (1 inch) pieces.
- Put the fruits into a Ziploc bag and freeze for 4 hours or overnight.
- Place the frozen avocados and bananas into a food processor* or a very powerful blender and start pulsing. At first, you’ll see big chunks of fruits, and it won’t seem like it’s working. That’s OK, just keep pulsing and breaking big lumps with a spoon.
- When the frozen fruit breaks down a bit more, add the lime juice. Process the ice cream, stopping to scrape the sides of the food processor and breaking any lumps with a spoon.
- Now the ice cream is looking creamier and creamier! Congratulations! Taste to see if it needs more lime juice, and keep processing until it gets nice and smooth. Serve immediately.**
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